Culinology - September 2020 - 44

PETITS fours

Potatoes offer
untapped possibilities

Photo credit: PotatoesUSA

44 |

Product developers are discovering new
possibilities for potatoes. Savory toaster
pastries and sports drinks were among
concepts discussed during a webinar held as
part of ShIFT20, a virtual event produced by
the Institute of Food Technologists, Chicago.
"The benefits of formulating with potato
products are pretty much endless," said RJ
Harvey, executive chef and director of culinary
for Potatoes USA, Denver. "They can be used
to extend shelf-life, especially when we're
talking about dehydrated potatoes. They
can be used to improve texture and flavor in
various baked goods, as well as enhancing
the browning or coloring of those various
baked goods.
"Obviously they make a great gluten-free
option, particularly in breadings and coatings,
but also using them within various baked
goods that would normally have gluten as an
ingredient."
Potatoes may be blended with chickpeas
and spices to create a simple plant-based
patty that is free of eggs, soy and gluten.
Tomato paste is added as a binder.
"There are so many meat
analogs that have hit the market
as of late," Mr. Harvey said.
Endurance athletes seeking
alternatives to traditional
sports drinks and gels
may consider workout fuel
formulated with potato
ingredients. Mr. Harvey
presented a sports drink
featuring a base of hydrolyzed
potato flakes.
"Here we have a clean
label alternative that has natural
potassium," he said. "Where most

Culinology | SEPTEMBER 2020

sports drinks focus on the sodium to provide
electrolytes, this is more nutrient-dense in the
potassium realm than in the sodium realm."
The potato's nutrition profile may contribute
positively to athletic performance. A medium
5.3-oz skin-on potato provides more
potassium than a banana, plus 2 grams of
fiber and 3 grams of protein, Mr. Harvey said.
Nicholas Burd, PhD, associate professor
of kinesiology at the University of Illinois in
Urbana-Champaign, presented research
findings from a clinical trial examining the
effect of potato consumption during a cycling
challenge.
Sports gels and bars generally contain a
combination of glucose and fructose, which
in large volumes may trigger gastrointestinal
distress in athletes, Dr. Burd said. Other
drawbacks to using such products include
cost, excess packaging waste and flavor
fatigue, he said.
"We have scientific evidence to show that
potatoes are a feasible race fueling strategy to
use, at least to support cycling performance,"
Dr. Burd said. "You can base that on the fact
that blood glucose and gastric emptying
rates are similar between the potatoes and
commercial sports gels."

"Potatoes are intriguing because
they provide a valuable supply of
carbohydrates, are naturally rich in
electrolytes, and also they are a costeffective strategy." 
- Nicholas Burd
PhD, University of Illinois
Culinology - September 2020

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